ICE CREAM PANCAKES RECIPES

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FLUFFY JAPANESE PANCAKES RECIPE - BBC GOOD FOOD



Fluffy Japanese pancakes recipe - BBC Good Food image

Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat

Provided by Lulu Grimes

Categories     Breakfast, Brunch

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield Makes 6

Number Of Ingredients 9

150g self-raising flour
½ tsp baking powder
2 tbsp golden caster sugar
2 eggs
1 tbsp rapeseed, sunflower or grapeseed oil
180ml milk
dash of vanilla extract
oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
maple syrup, ice cream, crisp bacon, berries.

Steps:

  • Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
  • Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
  • Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.

Nutrition Facts : Calories 174 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.4 milligram of sodium

DANISH PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Danish Pancakes Recipe: How to Make It - Taste of Home image

I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta

Provided by Taste of Home

Categories     Brunch    Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 20 filled pancakes.

Number Of Ingredients 7

2 large eggs
2 cups whole milk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2-1/2 teaspoons sugar, divided
3-3/4 cups vanilla ice cream
Fresh blueberries and sliced strawberries

Steps:

  • In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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